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What Does UCD Bring to the Table?
"What Does UCD Bring to the Table?," the exhibit currently on display in the foyer of Shields Library, showcases the contributions of several UC Davis faculty and students to food and beverages production and the arts. Spanning a wide range of research and creative activities, the exhibit features the work of UCD scientists William Cruess, Maynard Amerine, Edward Roessler, Ann C. Noble and Edward Wickson; the accomplishments of Martin Yan, an alumnus; and the art of Wayne Thiebaud, Professor Emeritus. Books and journals from Library collections represent some of the research and creativity of these very talented individuals.
The exhibit recognizes the groundbreaking work by Professors Amerine, Roessler and Noble on the sensory evaluation of wine. By applying the scientific method, these scientists made wine tasting a more objective and quantifiable evaluation. On display is a copy of the Wine Wheel, developed by Professor Ann C. Noble, Emertia; the Wine Wheel is the inventive step in the quantification of sensory analysis.
For nearly a century UC Davis has been a leader in experimenting with agriculture and crops new to the state. The success of California's olive industry, the cultivation and processing of the fruit into a number of products, including canned and bottled olives as well as olive oil, stems from the research conducted at UC Davis over many decades.
UC Davis students also have made numerous significant contributions to food science. In the case of Martin Yan, M.S. in Food Science, 1977, a Davis alumnus also has had an extraordinary influence on culinary arts. Yan, a television icon of Chinese cooking ("Yan Can Cook") began his teaching career at UC Davis when he offered Chinese cooking classes through University Extension.
Food scientist William Vere Cruess pioneered many of the methods of food preservation that allows California's bounty to be enjoyed by busy people long after the growing season has passed. His research with freezing, canning, and dehydrating fruits and vegetables forms the basis for the technologies that give us many of the prepared fruits and vegetables available in supermarkets today.
Wayne Thiebaud, internationally recognized for his depiction of images from popular culture, uses food as a theme in many of his art works. His painting "Celebration Cakes" was used on a poster to commemorate the 125th Anniversary of the University of California.
Credits: The Library gratefully thanks Corti Brothers Market, Sacramento, for donating wines, olives, and olive oil for display in "What Does UCD Bring to the Table?" The wines include a sparkling white wine made from a grape variety developed by Harold Olmo, Professor Emeritus and grape breeder extraordinaire, as well as wines from Robert Mondavi. Olive oils on display are from Northern California and include McEvoy Olive Oil (http://www.mcevoyranch.com/oil/index.html), produced by Nan McEvoy, the granddaughter of Michael H deYoung, founder of the San Francisco Chronicle.
This exhibit will be on display through the end of Fall Quarter, 2004.